5 lg. potatoes, peeled and cut into 1 inch pieces
6 sm. onions, peeled
6 carrots, peeled and cut into 2 inch pieces
2 lbs. stew beef
1 can tomato soup
3 bay leaves
Season salt
Pepper
1/2 c. sour cream
1 c. milk
Flour
Butter

Place potatoes, onions, carrots in bottom of large stew pot. Dredge the stew meat in the flour and brown in small amount of butter. Place the meat in the stew pot. Pour the tomato soup, milk, sour cream and seasonings into the pan the meat was browned in, leaving the butter. Mix until blended and heated thoroughly. Pour over the meat and vegetables. Bake at 350 degrees until vegetables are fork tender.